Yuca Frita con Chicharrón and Lime Curtido

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Boiled-then-fried yuca batons with crispy pork chicharrón bites, topped with curtido and a drizzle of thin tomato salsa — a beloved Salvadoran street plate. This Salvadoran-inspired quick recipe (gluten-free), ready in about 40 minutes, pairs frozen peeled yuca, pork belly, cut into 1-inch cubes, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb frozen peeled yuca
• 12 oz pork belly, cut into 1-inch cubes
• 2 tsp salt
• 2 garlic cloves, smashed
• 2 cups vegetable oil for frying
• 2 cups green cabbage, shredded
• 1 carrot, grated
• 3 tbsp lime juice
• 2 tbsp white vinegar
• 1/2 tsp dried oregano
• 1/2 cup tomato sauce
• 2 tbsp pickled jalapeños

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Boil yuca in salted water for 15-18 minutes until fork-tender but not falling apart. Drain, remove the woody core, and cut into thick fries. Pat dry.
2. Step 2: Meanwhile, place pork belly, garlic, 1 tsp salt and 1/2 cup water in a heavy skillet. Cook over medium-high heat until the water evaporates and the pork renders and browns in its own fat, about 18-20 minutes, stirring often. Drain on paper towels.
3. Step 3: Toss cabbage and carrot with lime juice, vinegar, oregano and a pinch of salt.
4. Step 4: Heat oil to 360°F and fry the yuca in batches for 4-5 minutes until golden and crisp. Drain and salt.
5. Step 5: Warm the tomato sauce with a pinch of salt. Pile yuca on plates, top with chicharrón and curtido, drizzle with tomato sauce, and add pickled jalapeños.